New York City – No, it isn’t the latest Japanese horror flick. It’s just part of a lively debate about just what in the world is the “white tuna” that has popped up for the last couple of years on sushi bars from coast to coast. I’m afraid I’m not going to be able to… Read More Shiromaguro vs. Mutsu
New York City – It’s official, as of yesterday. My apartment is now sold – closed, the check is deposited – and my real estate broker and friend of 20 years took me out to lunch. Her pick, one of her longtime favorites, Bouley. I only ate there once, years ago, at the original Bouley.… Read More Less than the sum of its parts
New York City – As my time in New York draws to a close, people have been asking me all the usual “aren’t you going to miss…” type questions. Truthfully, no. I remember 23 years ago when I was headed to NYC from the midwest, a friend gave me a New Yorker magazine cartoon. It… Read More Farewell (212)
New York City – “Welcome!” isn’t a bad thing to hear when you enter a restaurant. The Japanese form, Irashimase, is something we often hear on venturing into our local sushi parlor. It’s often called out by a sushi chef or two from the bar. At En, a relative newcomer to the West Village dining… Read More Irashimase!
New York City – From Michael Quinlon’s weekly World Wide Words newsletter: “ALTERPRENEUR – This slangy invention based on “entrepreneur” invited by my cousin, who also says “guadagna soldi facili” – refers to people who leave their jobs to start a business of their own, not so much to make money as to improve their… Read More Alterpreneur
Baltimore – I just finished the book In the Devil’s Garden: A Sinful History of Forbidden Food by Steward Lee Allen (Ballantine Books, 2002). I love stuff like this. History, speculation, romance, and a bit of comedic relief, and it’s all about my favorite topic – food! The book is an exploration into food taboos,… Read More Thou Shalt Read
Key West – If you know a little bit about fermentation, you know you don’t need grapes to make it happen. Anything with a sugar content (or a starch that can be converted to a sugar) can be fermented. And wine doesn’t have to come from grapes. Anyone from my generation is likely to remember… Read More We don’t need no stinkin’ grapes
Key West – A little “Margaritaville” and a lost shaker of salt seem as good a place as any to start off this blog. I’m going to use the “diary” section of this for non-food, wine & spirits stuff where I just feel like posting something about my day. I’ve been down here for two… Read More Searchin’ for my lost shaker of salt